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Pumpkin Bread Pudding


  • 10 slices white bread, crusts removed
  • 3 Tbsp. butter, softened
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 1/2 cups heavy cream, divided
  • 1/4 cup unsulfured molasses
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 Tbsp. cinnamon
  • 1/2 Tbsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup plus 1 1/2 Tbsp. sugar, divided
  • 2 Tbsp. water
  • 20 pecan halves
  • 1 Tbsp. instant coffee powder


Butter one side of each piece of bread. Place 7 pieces of bread butter side down in a 9 inch deep dish pie pan, arranging them in a pinwheel pattern.

Beat together pumpkin, milk, 1/2 cup cream, molasses, brown sugar, eggs, cinnamon, vanilla, and salt. Pour about 1/2 cup of the pumpkin mixture over the bread in the pie pan and set aside for 15 minutes; repeat once.


Arrange the remaining bread butter side down on the soaked bread. Pour about 1/2 cup of the pumpkin mixture over the layers and cover with waxed paper; set aside for 30 minutes. Place the pie pan in a large dish and fill large dish with enough water to go halfway up the side of the pie pan.

Bake at 350 degrees F for 45 minutes. Combine 1/2 cup sugar and water over moderate heat, bring to a boil and boil until sugar is dissolved. Cook until sugar becomes the color of dark caramel.

Add pecans, stir to coat and remove to an oiled baking sheet to harden. When pudding is done, let stand for 15 minutes, then invert a serving plate over the pudding and invert pudding to plate. Decorate pudding with pecans.

Beat together remaining cream, coffee powder, and sugar until soft peaks are formed, about 5 minutes. Serve pudding warm with whipped cream.

By Robin from Washington, IA


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